Daddy Dukes Pork Belly Lollipops

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option, while pork shoulder is more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a lower glycemic option, while corn syrup is a cost-effective sweetener.

Cut the 3 lb pork belly into 1-inch strips lengthwise.

Lay the strips flat and ensure you cut all the way through.

Season the pork belly strips with your favorite sweet barbecue rub by pressing down on it, not rubbing it.

Roll each pork belly strip up like a cinnamon roll and pat it down.

Once all strips are rolled, soak wooden skewers in water for 30 minutes to prevent burning.

Thread the rolled pork belly onto the soaked wooden skewers from the bottom to the top.

Reseason the skewered lollipops on both sides with the barbecue rub.

Preheat the smoker to 250°F for slow cooking.

Place the lollipops in the smoker and close the lid, avoiding peeking during cooking.

Prepare the glaze by whisking together 1/2 cup orange juice, 1/4 cup maple syrup, 1/4 cup brown sugar, and 1/4 cup orange marmalade.

Bring the glaze mixture to a boil, then reduce to a simmer until it thickens into a syrup.

Use an instant-read thermometer to check the internal temperature of the lollipops, aiming for 175°F before glazing.

Once the lollipops reach 175°F, glaze them thoroughly on all sides and flip them over to glaze the other side.

Return the lollipops to the smoker and continue glazing every 30 minutes until they reach an internal temperature of 200°F.

Remove the lollipops from the smoker once they hit 200°F and let them rest briefly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens